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Perioperative Ernährung

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Praxishandbuch klinische Ernährung und Infusionstherapie

Zusammenfassung

Über 50 Jahre alte Berichte von Studley [25] belegen, dass ein Gewichtsverlust über den Erfolg oder Misserfolg einer Operation entscheiden kann. Sowohl die postoperative Verabreichung von Fleischbrühe oder die Gabe von Hühnersuppe — verabreicht in Episoden grippaler Infekte — konnten, wenn auch nur empirisch begründet, ihren Platz in den Therapieschemata der jeweiligen Epochen sichern. Aubaniac berichtete 1952 über die erfolgreiche Punktion der Vena subclavia und ermöglichte damit die Verabreichung hypertoner Lösungen. Bereits 1968 berichteten Wilmore u. Dudrick [29] über die Möglichkeit einer vollständigen Deckung des Kalorienbedarfs über parenterale Infusion aller Substrate.

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Authors
  1. U. Bolder
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  2. K.-W. Jauch
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Editors and Affiliations

  1. Medizinische Klinik II, Zentrum der Inneren Medizin Gastroenterologie/Klinische Ernährung, Theodor-Stern-Kai 7, 60590, Frankfurt am Main, Deutschland

    J. Stein

  2. Chirurgische Klinik mit Poliklinik der LMU München-Großhadern, Marchioninistraße 15, 81377, München, Deutschland

    K.-W. Jauch

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© 2003 Springer-Verlag Berlin Heidelberg

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Bolder, U., Jauch, KW. (2003). Perioperative Ernährung. In: Stein, J., Jauch, KW. (eds) Praxishandbuch klinische Ernährung und Infusionstherapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55896-2_33

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  • DOI: https://doi.org/10.1007/978-3-642-55896-2_33

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-62625-8

  • Online ISBN: 978-3-642-55896-2

  • eBook Packages: Springer Book Archive

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